Introduction
Close your eyes and imagine skewers sizzling over a warm grill: garlic-rich steam mingles with the toasty, nutty scent of melted Parmesan, and each shrimp snaps with a tender, slightly crisp bite. These Garlic Parmesan Shrimp Skewers are all about contrast — bright lemon or herb notes cutting through the richness of cheese and olive oil, and the satisfying pop of perfectly-cooked shrimp. They smell like celebration and taste like comfort, making them a small luxury you can pull together any night of the week.
This recipe is perfect for light dinners, backyard gatherings, or as an impressive appetizer when you want something fast but unforgettable. If you enjoy other shrimp preparations, you might also like my take on garlic parmesan roasted shrimp, which leans into oven-roasting for a different kind of golden crust.
At a Glance
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 6–8 minutes (2–3 minutes per side on the grill)
- Total Time: ~46 minutes (including marination)
- Servings: 4 (about 6–8 shrimp per person depending on skewer size)
- Difficulty Level: Easy — great for beginner grillers and weeknight cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yield: 4 servings). These are approximate values calculated using USDA FoodData Central ingredient profiles; values are rounded.
- Calories: ~340 kcal
- Protein: ~37 g
- Total Fat: ~21 g
- Total Carbohydrates: ~1 g
- Dietary Fiber: 0 g
- Sodium: ~560 mg
- Cholesterol: ~215 mg
Notes: Values are estimates and will vary by exact shrimp size, the brand and amount of Parmesan, and whether any extra salt is added. For reference on calorie and nutrient data, USDA FoodData Central is used for ingredient-level values; for guidance on sodium and heart-healthy limits, see recommendations such as those summarized by the Mayo Clinic.
Why You’ll Love It
- Irresistible aroma and flavor: Garlic and toasted Parmesan create a savory, umami-rich coating that hugs each shrimp.
- Fast and fuss-free: With only a short marinade and minutes on the grill, this is a weeknight winner when you want something special without long prep.
- Crowd-pleaser: These skewers are elegant enough for company but simple enough to batch for a party.
- Protein-forward and low-carb: High in lean protein while keeping carbs minimal — great for balanced meals or those watching carbs.
How to Make Garlic Parmesan Shrimp Skewers
Ingredients
- 1 pound shrimp, peeled and deveined (about 16–20 medium shrimp)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Wooden or metal skewers
Optional ingredients and substitutions
- Lemon zest and a squeeze of lemon juice (brightens the dish)
- 1 tablespoon melted butter (for extra richness)
- Fresh parsley or basil for garnish
- Use panko breadcrumbs (2–3 tablespoons) mixed with Parmesan for a crispier coating
- For a lower-fat option, reduce olive oil to 2 tablespoons and use 3/4 cup Parmesan (note: texture changes)
Step-by-step Directions
- In a bowl, mix olive oil, minced garlic, dried Italian herbs, salt, and pepper. Add the shrimp and marinate for 30 minutes, tossing occasionally to coat evenly.
- Preheat the grill to medium-high heat (or heat a grill pan on the stovetop).
- Thread the marinated shrimp onto the skewers, leaving a little space between each so heat circulates.
- Coat the shrimp with grated Parmesan cheese on all sides — press gently so the cheese adheres (you can dip each skewer into a shallow dish of Parmesan).
- Place the skewers on the grill and cook for 2–3 minutes on each side until the shrimp are pink, opaque, and just firm to the touch (internal temperature ~120–140°F depending on doneness preference).
- Serve hot as an appetizer or main dish.
Practical tips
- If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
- Don’t skip the short marinade — it helps garlic and herbs infuse the shrimp but avoid marinating for much more than 30–60 minutes as acid or salt-heavy marinades can change shrimp texture.
- Watch closely while grilling; shrimp cook very quickly and will become rubbery if overcooked.
- If you’re nervous about cheese falling off, mix 1–2 tablespoons of panko with the Parmesan to create a tackier coating.
- Use a thermometer or cut one open to check; shrimp are done when opaque and slightly springy.
Best Pairings
- Serve alongside a crisp arugula salad with lemon vinaigrette to cut the richness.
- Pair with grilled vegetables (asparagus, zucchini, bell peppers) for a colorful plate.
- For a heartier meal, offer a bed of lemon-garlic pasta or creamy polenta.
- Complement these skewers at a spread with a mild, cooling dip like tzatziki or a garlic-yogurt sauce — they marry beautifully.
- For surf-and-turf or to mix proteins at a cookout, consider serving with a complimentary chicken option such as the flavorful ranch garlic parmesan chicken skewers.
Storage Instructions
- Room temperature: Do not leave seafood at room temperature for more than 2 hours (per food safety guidance). Avoid storing cooked shrimp at room temp overnight.
- Refrigeration: Store cooked shrimp skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven (300°F/150°C for 8–10 minutes) or briefly on the grill to avoid toughening.
- Freezer: You can freeze cooked shrimp (without skewers) for up to 2 months. Place shrimp in a freezer-safe container or vacuum seal; thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing.
Pro Tips & Tricks
- Best shrimp types: Large or jumbo shrimp (16–20 count per pound) work well for skewers — they’re easy to thread and give a satisfying bite. Wild-caught or sustainably farmed are both fine; buy fresh or properly thawed frozen shrimp.
- Cheese choice: Authentic Parmigiano-Reggiano yields an unbeatable nutty flavor, but a good quality aged Parmesan works well too. Pre-grated powders often have anti-caking agents that can affect melting and texture.
- Doneness cues: Shrimp curl into a loose “C” when done; if they curl tightly into an “O” they may be overcooked.
- Temperature control: Medium-high heat gives a quick sear without charring the cheese too much. If the Parmesan chars before shrimp cook, move skewers to a cooler part of the grill and lower heat.
- Make ahead: Marinate shrimp up to 1 hour before cooking. For party prep, thread skewers and keep covered in the fridge until ready to grill.
Creative Twists
- Spicy Cajun Garlic Parmesan
- Add 1–2 teaspoons Cajun seasoning to the marinade and swap half the Parmesan for finely grated cotija or pecorino for a spicy, savory edge.
- Lemon-Herb & Panko Crunch (lighter crunch)
- Add lemon zest and 2 tablespoons chopped fresh parsley to the marinade. Mix 2–3 tablespoons panko with the Parmesan for a crisp, golden crust.
- Vegan “Shrimp” Alternative
- Use large king oyster mushroom slices or marinated cauliflower florets brushed with the same garlic-herb oil and coated with a vegan Parmesan (nutritional yeast + finely ground cashews) for a plant-forward skewer.
Frequently Asked Questions
Q: Can I bake these instead of grilling?
A: Yes — arrange skewers on a parchment-lined baking sheet and bake at 425°F (220°C) for 6–8 minutes, broiling 1–2 minutes at the end for color if needed.
Q: How can I prevent the Parmesan from falling off the shrimp?
A: Press the cheese onto the shrimp so it adheres; mixing a small amount of panko with the Parmesan helps it stick and crisp up.
Q: Are these suitable for a gluten-free diet?
A: The base recipe (shrimp, oil, garlic, Parmesan) is gluten-free. If you add breadcrumbs as a crunchy binder, use gluten-free panko or omit breadcrumbs.
Q: How long can uncooked marinated shrimp sit in the fridge?
A: Marinate up to 1 hour; extended marination (several hours) can begin to change the texture. For food safety, keep shrimp refrigerated below 40°F (4°C).
Q: What’s a lighter version of this recipe?
A: Reduce olive oil to 2 tablespoons, use 3/4 cup Parmesan, and finish with a bright squeeze of lemon and lots of fresh herbs to keep flavor while lowering fat.
Conclusion
If you’re looking for a fast, flavorful skewer that reads like a celebration on a stick, these Garlic Parmesan Shrimp Skewers deliver — impressive, approachable, and endlessly adaptable. For another simple, cheesy shrimp approach, try this excellent grilled version at The Easiest Garlic Parmesan Grilled Shrimp Recipe! And if you want to experiment with a spice-forward twist, check out the vibrant Cajun garlic-butter variation at Cajun Garlic Butter Grilled Shrimp Skewers – Beautiful Eats & Things.
Hungry to hear how yours turned out — leave a comment, share a photo, or tag the recipe on social so we can celebrate your skewered success together.
Print
Garlic Parmesan Shrimp Skewers
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
These Garlic Parmesan Shrimp Skewers are a delightful combination of tender shrimp coated in a rich, garlic-infused olive oil and topped with toasted Parmesan cheese. Perfect for a quick dinner or an impressive appetizer!
Ingredients
- 1 pound shrimp, peeled and deveined (about 16–20 medium shrimp)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Wooden or metal skewers
- Optional: Lemon zest and a squeeze of lemon juice
- Optional: 1 tablespoon melted butter
- Optional: Fresh parsley or basil for garnish
- Optional: 2–3 tablespoons panko breadcrumbs (for a crispier coating)
Instructions
- In a bowl, mix olive oil, minced garlic, dried Italian herbs, salt, and pepper. Add the shrimp and marinate for 30 minutes, tossing occasionally to coat evenly.
- Preheat the grill to medium-high heat (or heat a grill pan on the stovetop).
- Thread the marinated shrimp onto the skewers, leaving a little space between each for proper heat circulation.
- Coat the shrimp with grated Parmesan cheese on all sides, pressing gently so the cheese adheres.
- Place the skewers on the grill and cook for 2–3 minutes on each side until the shrimp are pink, opaque, and just firm to the touch.
- Serve hot as an appetizer or main dish.
Notes
For best results, soak wooden skewers in water for 30 minutes before using. Use a thermometer to ensure shrimp are cooked through without being overdone.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 340
- Sugar: 1g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 215mg